May 7, 2014

Salted Carmel and Nutella Stuffed Chocolate Cookies

1/2 cup butter
1-1/2 cups light brown sugar
1/2 cup  cocoa powder
2 eggs
1/4 tsp salt
3/4 tsp baking powder
2 cups all-purpose flour
3.5 oz  milk or dark chocolate chips
flaky salt/ fleur de sel/ maldon salt, for sprinkling
approx. 1/2 cup (8 TBS) Nutella
15-16 caramel-filled chocolates (like Rolos)

1.  Line a baking tray with parchment paper. Preheat your oven to 350℉.

2.  In a medium saucepan, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the cocoa, salt and baking powder and stir until well combined. Add the flour and stir until no floury patches are left. Lastly stir in the chocolate chips.

3.  Take 1 heaped tbsp of dough, use your finger make a large indentation the center of the dough; fill the indentation with a small blob of Nutella (like 1/2 tsp ish), and top it up with a Rolo. Top with another flattened tablespoon of dough, and seal the edges.

4.  Sprinkle with fleur de sel and bake for 8-10 minutes.

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